Roasted eggplant fan
ROASTED EGGPLANT FAN
This elegant yet simple ROASTED EGGPLANT FAN recipe transforms humble eggplants into a stunning centerpiece, with tender flesh, crispy edges, and a burst of Mediterranean-inspired flavors. Sliced into a fan-like pattern, stuffed with garlic, tomatoes, herbs, and walnuts, and roasted to perfection, it’s a versatile side that pairs wonderfully with grilled meat or fish or stands alone as a vegetarian delight.Eggplants are nutritional powerhouses; they are loaded with antioxidants like nasunin, which supports brain health. Roasting brings out their natural sweetness, while the fan technique creates a textural contrast: soft, creamy insides with delightfully crispy edges. The addition of garlic, tomatoes, and fresh herbs infuses every bite with a savory, aromatic punch, making this dish both healthy and indulgent. Plus, its eye-catching presentation makes it perfect for dinner parties or a special family meal. It’s low-effort but high-reward—ideal for cooks who want to impress without spending hours in the kitchen. The fan shape not only looks stunning but also ensures every slice gets a share of the juicy tomatoes and aromatic garlic. The fresh herbs elevate the earthy eggplant, while the optional cheese and walnuts add a creamy and crunchy finish. It’s a dish that feels gourmet but comes together in under an hour—perfect for weeknights or when you want to impress without the fuss.Prep the eggplants up to a day in advance, cover, and refrigerate. Roast just before serving for the best texture.Pair it with your favorite protein or enjoy it solo for a light meal. Give it a try, and let me know how it turns out—or if you’ve got a twist to share.Bon appétit! Your fork is waiting!
Ingredients
- 2 medium eggplants about 1 lb each
- 2 large tomatoes sliced
- 4 cloves garlic grated
- ½ cup butter melted
- 2 TBSP fresh parsley chopped
- 1 TBSP fresh basil chopped
- salt to taste
- ground black pepper to taste
- 2 TBSP crumbled feta cheese or grated Parmesan
- 2 TBSP walnuts chopped
OPTIONAL
- 1 tsp dried oregano
- 1 tsp smoked paprika
Instructions
- Set your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- Rinse the eggplants and pat them dry. To draw out excess moisture and bitterness, especially with larger, older eggplants, which can turn bitter and soggy when cooked, it's best to salt and let them rest. Slice the eggplant into thin, even sections about ¼ inch (0.6 cm) apart, cutting down to within ½ inch of the stem to keep it attached like a fan. Be careful not to slice all the way through. Generously season both sides of each slice with salt, then place the eggplant on a baking sheet lined with multiple layers of paper towels or a kitchen towel to absorb the moisture. Alternatively, put the eggplant in a colander set over a bowl to let the liquid drain. Allow the eggplant to rest for 30 minutes to 1 hour, giving the salt time to draw out the bitter juices and excess moisture. Afterward, rinse off the salt and wipe away the moisture with paper or kitchen towels.
- Gently fan out the eggplant slices. In a small bowl, mix the butter, garlic, salt, and pepper. Brush this mixture generously over the eggplants, letting it seep between the slices. Tuck the sliced tomatoes and chopped parsley and basil into the cuts, distributing them evenly for flavor in every bite. Sprinkle chopped walnuts on top of each slice.
- Place the eggplants on the prepared baking sheet. Roast in the preheated oven for 40-45 minutes, or until the eggplant is tender and the edges are golden and slightly crispy. If you notice liquid pooling in the baking sheet, continue roasting until the liquid has fully evaporated and the eggplant is tender.Remove from the oven and let the eggplants rest for 5 minutes. Sprinkle with more fresh parsley and top with crumbled feta or Parmesan.
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Nutrition
Serving: 1servingCalories: 98kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 92mgPotassium: 508mgFiber: 5gSugar: 8gVitamin A: 564IUVitamin C: 11mgCalcium: 78mgIron: 1mg
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